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PARIBA AMBILA




Compared to other Indian Cuisine Odia Cuisine is give Varieties in one individual curry.
Now you may little confused but it's true.
Today I post the recipe which is prepared all most all types of veggies, green leaves, fishes, lentils, Chicken, fishes and also with mutton.
Here another twists we give to this curry is we choose the base with tamarind, dry mango or country small tomato which gives more sourness to curry . If these three is not available than it is possible to add vinegar for sourly flavor.
I use both tamarind and regular Tomato for better colour.
We also change the sweetness of the curry with sugar or with jaggery.
Or without sweetness just like my recipe.
Ingredients:
2 Cups of vegetables
( Radish, Brinjal, Raw banana, Taro and Pumpkin)
30 gm tamarind paste
1 Cup tomato paste
10 gm cumin seeds
10 gm mustard seeds
10 gm fenugreek seeds
10 gm funnel seeds
2 red chilly
1 bay leaf
few curry leaves
1 onion
1/2 tsp turmeric pd
1/2 tsp coriander pd
1/2 tsp red chilly pd
1/2 tsp garam masala pd

Preparations:

Wash and Cut the vegetables length wise.
Boil the Veggies along with salt water with half done . Remove from water keep in a broad plate.
Take a heavy-bottomed pan and heat oil.Season with hing ,cumin seeds, mustard seeds,fenugreek seeds,funnel seeds,red chilly,bay leaf, and curry leaves.
If u want to add onions add on this stage fry till brown.
But I cook this without onion so on this stage add tomato paste and all above spices one by one Fry for a minute
before adding around three cups of water with tamarind paste. This gives a nice red in colour.
Once the spices get cooked, Allow it to boil for 10-15 min, in low fire, until the raw smell of tamarind goes off.
Finally, add the boiled Veggies to the curry, allow to boil for five more min and remove from the flame
serve with rice.

NOTES:
Do not let the curry on fire for long time after adding the Veggies and do not mix too much with ladle as the veg. pieces might break.
Make sure that you leave it to stand for at least 2 hours before eating, so the curry gets the essence of it's own and tastes better.

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